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Melopita Greek Honey Pie Recipe

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★★★★★

4.6 from 637 reviews

Melopita, a traditional Greek honey pie from the island of Sifnos, is a luscious custard-like dessert featuring a delicate balance of tangy cheese, sweet honey, and warm cinnamon, all encased in a buttery, flaky pie crust. This recipe uses ricotta cheese as a creamy substitute for the traditional myzithra, creating a fragrant, lightly sweet treat perfect for Mediterranean-inspired gatherings or anytime you crave a slice of Greek heritage.

Ingredients

Scale

Pie Crust

  • 2 cups gluten-free 1-to-1 flour blend (or regular all-purpose flour)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 3/4 cup cold unsalted butter, cubed
  • 1 teaspoon white vinegar
  • 3–4 tablespoons cold water
  • 1 egg (for egg wash)

Filling

  • 3 large eggs, room temperature
  • 1/2 cup honey (wild blossom or floral honey preferred)
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups ricotta cheese, well drained if watery

Garnishes (optional)

  • Extra honey for drizzling
  • Ground cinnamon for dusting
  • Honeycomb pieces

Instructions

  1. Prepare the Crust: In a food processor, combine the gluten-free flour, salt, and sugar. Add the cold cubed butter and pulse until the mixture becomes crumbly. Gradually drizzle in the vinegar and cold water until the dough just holds together. Shape the dough into two discs, wrap them tightly in plastic wrap, and chill in the refrigerator. Use one disc for this pie and freeze the other for later use. Roll the dough between two sheets of parchment paper to fit your pie dish, prick it with a fork, and refrigerate again.
  2. Par-bake the Crust: Preheat your oven to 400°F (200°C). Place pie weights or dried beans on the chilled crust to prevent puffing and bake for 10 minutes. Remove the weights, brush the crust with an egg wash, and allow it to cool completely.
  3. Make the Filling: Lower the oven temperature to 350°F (175°C). In a mixing bowl, whisk together the eggs and honey vigorously until pale and fluffy. Add the cinnamon, cornstarch, salt, lemon juice, and vanilla extract, mixing well to combine. Gently fold in the ricotta cheese until the filling is smooth and creamy.
  4. Bake the Pie: Pour the ricotta filling into the cooled pie crust and bake for 25 to 35 minutes. The pie should be set with a slight jiggle in the center when done. Remove from oven and cool on a wire rack for 1 to 2 hours to allow it to set further.
  5. Serve and Garnish: Chill the pie thoroughly before slicing for clean cuts. Just before serving, drizzle with extra honey, dust with cinnamon, or adorn with honeycomb pieces for an authentic and dramatic presentation.

Notes

  • For a crustless version, grease your baking dish well and pour the filling directly in; bake as instructed for an island-style rendition.
  • Drain ricotta cheese if packed in water to avoid a watery filling.
  • Use room temperature eggs for better incorporation and fluffier texture.
  • Store the pie covered in the refrigerator for up to 3-4 days; flavors improve with time.
  • Try adding orange zest to the filling for a citrus twist or topping with toasted nuts for added texture.

Keywords: Melopita, Greek honey pie, ricotta pie, honey dessert, Greek custard pie, traditional Greek dessert, Mediterranean dessert

Find it online: https://mixitwitjoe.com/melopita-greek-honey-pie-recipe/